Deep Fried Zuccini Flowers


  • 6 zucchini flowers
  • 100g ricotta
  • 20g parmesan, grated (optional)
  • Half a bunch of chives, snipped into tiny batons
  • 1 handful flat leaf parsley, finely chopped
  • Grating of nutmeg
  • salt
  • 250g plain flour
  • 450ml sparkling mineral water, very cold


  1. Combine cheese, herbs, and a little nutmeg in a bowl. Taste and check if it requires more salt.
  2. Gently ply open the zucchini flower petals to check for insects and remove stamen or pistil.
  3. Cut the corner from a plastic freezer bag to make a piping bag. Add the cheese mix to the bad and squeeze through the hole into the flowers. Set aside.
  4. Heat oil in a saucepan. You will know it is hot enough when bubbles appear on the back of a wooden spoon that is dipped in the oil.
  5. While the oil is heating place flour in a bowl and then whisk in the cold mineral water. Don’t get too pedantic about small lumps.
  6. Dip the stuffed zucchini flowers into the batter and then remove giving them a little twirl allowing the excess batter to drip off.
  7. Deep fry immediately in hot oil.
  8. Scatter with a little extra grated parmesan and serve